Garlic Rosemary Roasted Rack of Lamb

With a rich, buttery texture and unique flavor, a rack of lamb is an impressive entrée for a special dinner. Our Garlic Rosemary Roasted Rack of Lamb elevates this dinner from ‘special’ to extra-special’.

Perfectly cooked Garlic Rosemary Roasted Rack of Lamb

Not only is this a special dinner, but this garlic rosemary rack of lamb has that extra-special taste as well. We roasted this rack of lamb medium-rare with savory, garlic and rosemary flavors in each juicy morsel. There is no mystery why this garlic rosemary roasted rack of lamb is so well loved.

If you are a lover of lamb, you will appreciate the robust flavors of this Australian rack of lamb.With just a few simple ingredients and a hot oven, you can have this showpiece on the table in a jiffy.

Preparing and Cooking The Garlic Rosemary Rack of Lamb:

Roasting a rack of lamb is so surprisingly easy that as a result, you will be planning on making this more frequently. We have simply made a paste of olive oil, chopped garlic, fresh rosemary, salt and pepper. Next, the mixture was slathered on top of the lamb and roasted in a 450°F oven for twenty minutes.

In the meantime, while the lamb roasted, the vegetables roasted on a separate baking sheet. In addition, a light salad was prepared to serve with this amazing dinner.

Garlic Rosemary Roasted Rack of Lamb

As mentioned above, this is an entrée that I usually reserve for a special event. And, I consider Christmas Eve just that!

In recent years our kids have grown and left home and now making their own memories with their new families. Consequently, Don and I are in that unique category known as ‘empty nesters’.As this has been so for many years now, Christmas Eve has taken on a new extra ‘specialness’ with a home-cooked fancy dinner, candles, wine and an awesome dessert.

The Reason for the Season:

This new tradition also includes relaxing next to the Christmas tree while opening each others’ gifts.It is truly a special time of reminiscing on past Christmas’ and especially, the main reason for the season.

As I write this post my heart explodes with gratitude and joy for God’s extravagant gift of the baby, Jesus. With this wee babe comes the promise of a Savior and eternal life to all who believe in Him.(John 3:16)I feel so thankful and blessed to have accepted and opened His gracious gift.

So, as we come to another Christmas celebration, Savor the Best would like to wish everyone a Merry Christmas!

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Yield: 4 servings

Garlic Rosemary Roasted Rack of Lamb

Rack of lamb is an impressive entrée for a special dinner. This Garlic Rosemary Roasted Rack of Lamb elevates this dinner from ‘special’ to extra-special’. We have simply made a paste of olive oil, chopped garlic, fresh rosemary, salt and pepper. The mixture was slathered on top of the lamb loin and roasted in a 450°F oven for twenty minutes.

Prep Time15 minutes

Cook Time20 minutes

Additional Time5 minutes

Total Time40 minutes

Ingredients

1 rack of lamb, 1 1/2 pound

4 cloves of garlic, minced or grated

2 tablespoons fresh rosemary, chopped

2 tablespoons olive oil

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

Instructions

Preheat the oven to 450°F and cover a baking sheet with foil for easy clean-up.

Prepare the rack of lamb:

With a sharp knife, lightly score the fat cap on the meaty top side of the rack, diagonally, in slits about 1-inch apart. Do not cut deep into the meat.

For the Garlic Rosemary Mixture:

In a small dish add the garlic, rosemary, olive oil, salt and pepper and combine by mashing together with the back of a tablespoon.

Spoon the garlic rosemary mixture onto the scored lamb and using your (clean) hands, spread the mixture evenly over the lamb, working into the slits.

To Roast the Rack of Lamb:

Place the lamb rack, meaty side up with rib bones on the baking sheet.

Transfer the lamb rack to the oven on a rack position in the upper third. Roast for 20 minutes to an internal temperature of 135°F for medium rare. A meat thermometer should be inserted in the thickest part of the meat for an accurate reading.

Transfer the rack of lamb to a carving board and let them rest for 5 to 10 minutes.

To Carve and Serve the Rack of Lamb:

Grasp the ends of the bones and stand the meat up on end. Slice between the rib bones and transfer to a platter or on warm serving plates.

Garnish with fresh rosemary sprigs.

Notes

There will be a layer of fat cap on the meaty portion of the rack. Do not trim this off as it adds huge flavor while cooking. The scoring of the fat will allow the fat to be released as it roasts.

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